Thought Leader Series: 5 Tips for Better Stove-Top Grilling
Allison Ruth is a food writer and photographer who dishes up the most delicious food every day on her food blog, Some the Wiser. Even if you don't own an outdoor grill, you can still enjoy delicious grilled food....
Allison Ruth is a food writer and photographer who dishes up the most delicious food every day on her food blog, Some the Wiser.
Even if you don't own an outdoor grill, you can still enjoy delicious grilled food. With the right tools and these five simple tips, you'll be ready to master all of your favorite grill recipes in your very own kitchen.
Mouths, commence watering!
Tip 1: Start with a high quality grill pan. Not all pans are created equal and using a poor quality grill pan will prevent you from reaching the high temperatures needed for excellent grilling. Inferior pans are also difficult to clean.
When purchasing a grill pan, look for sturdy cast iron, like a Lodge Square Grill Pan or this Le Creuset Square Grill pan. If you are doing a lot of grilling and have the space, consider this Double Play Grill from Lodge. Using an excellent pan will ensure deliciously grilled food.
Tip 2: Turn up the heat. When you are ready to get cooking, high heat is key. When you're using a good cast iron pan, you can turn the heat up and the high heat will drive away surface moisture for a deeply browned crust on that steak or burger.
Brush your grill pan lightly with a neutral oil that has a high smoke point, like vegetable oil, and heat it on high on the stove top until wisps of smoke rise from the surface. When you see that smoke, you're ready to start grilling.
Tip 3: Remember to season, salt, or marinade in advance. Most grilled meats, and even grilled veggies, will only achieve their finest flavor with advanced seasoning, salting, or marinating. Whether you're just salting a perfect cut of steak or marinating a batch of chicken wings, try to plan ahead. Marinating, seasoning, and salting is best overnight, but even just a few hours will make a difference.
Tip 4: Use a meat thermometer. There are a lot of ways to guesstimate when your meat is done, but the only reliable way is with a meat thermometer. It's a grilling tool you really shouldn't grill without.
Tip 5: Before you dig in, allow your grilled meat to rest for about 5 minutes, or longer for large cuts of meat. This allows the juices to release slightly and meld flavors so that your first bite is absolutely delicious.
Don't go easy with the glaze!
Balsamic Glazed Chicken Wings
4 pounds chicken wings
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
¾ cup balsamic vinegar
2 tablespoons tamari or soy sauce
1 teaspoon sugar
1 tablespoon butter
Place the wings in a large colander and rinse them under cool, running water. Pat them dry with paper towels.
Whisk together the remaining ingredients for the marinade. Place the wings in a large bowl or sealable plastic bag and pour 2/3 of the marinade over the wings. Toss the wings well until they are well coated in the marinade. Refrigerate for at least one hour or overnight. When ready to grill, discard the marinade that has been in with the raw meat.
Brush a cast iron grill pan lightly with vegetable oil. Heat pan on high. When small wisps of smoke begin to rise from the pan, place the wings on the pan and cook for 4 to 5 minutes on each side, basting with the remaining marinade. Depending on the size of your grill pan, you may need to do this in batches.
Check with a meat thermometer to determine doneness - Chicken is done when it reaches 165 degrees Fahrenheit.
Whether you're craving seasoned steak, juicy burgers, or glazed chicken, it is possible and easy to achieve a perfect sear and delicious grilled flavor on the stovetop. Browse our grillware for everything you need to get started grilling at home.